Another pleasant evening beckoned with the notice of the International Wine and Food Society Kuala Lumpur's February function. Billed as "Enticing Degustation Cuisine by Nathalie" it would take place at the recently opened Cuisine Gourmet by Nathalie.
Located on the first level in the Taipan building on Jalan P Ramlee in the Golden Triangle business district of Kuala Lumpur one has a great view of the neon yellow Arab Malaysian camel on the AMMB building if one chooses their table skillfully. Less skillful diners have a somewhat more subdued yet equally pleasant ambience - muted tones and soft lighting in a modern style. There is probably a blind somewhere should the camel prove too intrusive.
Seems the previous incarnation of the restaurant was a seafood diner named the High Tide. As Secretary Jeremy noted, the tide didn't appear to rise high enough for it to stay afloat. Hopefully the Cuisine Gourmet will fare better.
Nathalie has become somewhat of a legend in Kuala Lumpur. A self taught cook from Angoulene in France, Nathalie previously organised organised and prepared dining events and cocktail parties for renowned guests and diplomats in Bangkok and subsequently in Kuala Lumpur. Her first restaurant - Nathalie's Gourmet Studio - opened in April 2010 and quickly became the go-to restaurant of choice for fans of French cuisine. Nathalie has been voted Outstanding Chef of the Year at the Time Out KL Awards 2011. She also won the Most Creative Cuisine and Best Starter Awards during the Malaysian International Gourmet Festival (MIGF).
Resident Chef at the Cuisine Gourmet is Philippe Gadon, also of France. Philippe trained at college where he obtained a Professional Degree in French cuisine. He then worked under Michelin starred chefs in Monaco and Paris before moving to Tahiti to work in the Hyatt Regency Taharaa. A desire to teach took him back to France before he was lured away from the classroom by the challenge of developing top class French cuisine in Malaysia.
The Menu, Pairings and Tasting Notes
“Enticing Degustation Cuisine By Nathalie”
Three Finger foods for a start
Faustino Cava Brut
This Rioja is made from Viura, Parellada and Chardonnay grapes. A pale, bright straw coloured wine with small enduring bubbles which form a crown. On the nose, this Cava is elegant with a wonderful yeast complexity. With hints of vanilla and lime. On the palate, it is lightly acidic and elegant, revealing fruit in the finish. A nice start to the evening.
*****
Foie Gras Raviolis, Spicy Duck Broth
Descentiendes de Jose Palacios ‘Petalos del Bierzo, 2008
From a forgotten black grape , Mencia (believed by some to be the cousin of Cabernet Franc). Inky ruby in colour. Spicy red and dark berry aromas are complemented by notes of cherry pit, liquorice, black tea and violet. Racy and focused, offering zesty cherry and red berry flavours and a firm mineral spine. It fleshes out with air and finishes on a sweet note of blackberry with very good clarity and spicy persistence. It should match the spicy duck broth perfectly.
*****
Scallops in Tartar and Pan Fried, Mediterranean Flavours
Paella Reduction in Emulsion
Bodegas Terras Gauda Abadia de San Campio Albarino, 2010
Albarino,a thick skinned grape is Spain’s most popular white grape. Some sources link the grape to Riesling. It produces wines that are light, high in acid and usually have alcohol levels of between 11% & 13%. It offers fresh aromas of white peach, apricot, citrus and jasmine, giving way to a dry, lively fruit and mineral finish. This wine simply calls out for seafood such as scallops.
Champagne Sorbet
*****
Cod Fish Marinated in Lemon Thyme, Spoon of Potato, Glazed Vegetable and Seaweed Emulsion
Or
Slowly cooked Veal Loin like a Cordon Blue, Porcini and Potato Roll, White wine and Porcini Emulsion
Pintia Toro D.O., 2005
100% Tinta del Torro (a local clone of Tempranillo). It is aged for one year in new French and American oak barrels. Opaque purple coloured, it offers a complex perfume of a pin grille, pencil lead, spice box, black cherry and blackberry. This leads to a full bodied, ripe, layered wine with intense flavours, serious complexity and exceptional length.
Muga Seleccion Especila Reserva, 2005
Oozing elegance from the outset, with toasted aromas telling of elegant wood, accompanied by black and red berried fruit, abounding in ripeness and finesse. A warm attack and a dense supple mouth feel which overflows with plentitude.
*****
Revised Vacherin, Blackcurrent, Violet and Chocolate
Selection of Nathalie’s Macarons
Please view the invitation and menu here.